Best 11 Chicken Meatball Soup With Pasta Recipes

CHICKEN MEATBALLS AND SPAGHETTI

Steps:

• Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
• Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

MEATBALL PASTA SOUP

Steps:

• Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
• Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.

CHICKEN SOUP WITH STARS AND MEATBALLS

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. Set aside 4 tablespoons of the cheese.
• 3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
• 4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
• 5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
• 6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
• 7. Ladle the soup into bowls and sprinkle with the reserved cheese.

PASTA MEATBALL SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.

CHICKEN MEATBALL SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
• In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
• Add the chicken stock and bay leaf. Cover and bring to a boil.
• Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
• Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
• Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
• Ladle into bowls and serve.
• Enjoy!

THAI CHICKEN MEATBALL NOODLE SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
• Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
• Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
• Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

CHICKEN MEATBALL SOUP WITH PASTA

Steps:

• FOR THE MEATBALLS: Combine the first 10 ingredients in a bowl; shape mixture into 48 (1-inch) meatballs.
• Place meatballs on a jelly-roll pan coated with cooking spray. Bake 400F for 20 minutes or until done.
• FOR THE SOUP: Bring water and broth to a boil in a Dutch oven. Add celery, onions, and frozen vegetables; cook 10 minutes or until vegetables are tender.
• Add pasta; cook 8 minutes or until done.
• Add meatballs; cook 2 minutes or until thoroughly heated.
• Place 6 meatballs in each of 8 bowls; divide soup among bowl. Sprinkle evenly with parsley.

MEATBALL & PASTA SOUP

Steps:

• In a 6-qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Add carrots, pasta and meatballs to boiling stock. Reduce heat; simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SPAGHETTI AND CHICKEN MEATBALL SOUP

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.

SPICY MEATBALL SOUP

Steps:

• In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
• In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

Steps:

• Rinse chicken and clean vegetables.
• Cut the tops off the carrots and remove onion skin but keep whole.
• Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• Reduce heat and tilt lid to let soup simmer about 4 hours.
• Strain fat from top of broth.
• Carefully remove vegetables into a bowl to let cool.
• Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
• Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
• Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
• While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
• I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.